Slow Cooker Potato Leek Soup
Slow cooker potato leek soup is a rich & creamy soup that is wonderful for lunch or a first course at dinner. Leeks and potatoes are a classic combination for a hearty yet smooth soup. It has a bit of cayenne for some heat that pairs well with the heavy cream for balance.
Equipment
- Slow Cooker
Ingredients
- 3 tablespoons salted butter
- 4 cups clean & sliced leeks about 1.5 large or 2-3 regular
- 3 cloves garlic
- 1 pound Yukon gold potatoes washed & peeled
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dry thyme
- ⅛ teaspoon cayenne pepper
- 5 cups chicken or vegetable broth
- 1 cup heavy whipping cream
- ½ cup cheddar cheese grated
Instructions
- Slice the leeks into rings, both the white & green parts. Place them in a large bowl and separate the rings so they are exposed and can clean easily. Now add enough water to submerge them. This is how you will clean them. Let the grit or sand that is inside the leeks fall to the bottom of the bowl & let them sit for at least 5 minutes in the water. Use your hands to agitate & move them around every minute or so to really work the dirt out.
- After the leeks have been soaking for about 5 minutes, using your hands or a large slotted spoon, remove them from the large bowl of water and place them in a colander. Rinse with clean water to get any last bit of dirt from the leeks. Let sit to dry a bit while prepping the remaining ingredients.
- Wash, peel, and cut the potatoes into 1" cubes. Also, peel the garlic from the clove and remove the outer skin. There is no need to cut the garlic, it will cook easily in the slow cooker and will be pureed later.
- Over medium-low heat melt butter in a large saute pan. Once melted, add the leeks. Cook for about 5 minutes until they are tender and soft.
- To the slow cooker insert, add the leeks, potatoes, garlic, and all seasonings through the cayenne pepper. Pour in your broth of choice either chicken or a vegetarian broth.
- Set the slow cooker to low for 8 hours or high for 5 hours. The potatoes should be tender and soft when the cooking stage is done. Remove the bay leaf. Let the slow cooker then sit on warm or low if your slow cooker doesn't have a "warm setting".
- Using an immersion blender, blend the soup until it is smooth.
- Add the cream and shredded cheddar cheese. Stir to combine and melt through the soup. Let the dairy products warm through for about 15-30 minutes, leaving it on warm or the low setting.
- Ladle the soup into a soup bowl. To serve you can also top with fresh herbs, crumbled cooked bacon, or more cheddar cheese.
- Store in the refrigerator in an air-tight container for up to 5 days. You can also freeze it for up to a month. To thaw, defrost for 2 days in the refrigerator. Reheat on the stove or microwave and add a touch of cream again to bring back the creamy texture.
Nutrition
Calories: 166kcalCarbohydrates: 12gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 624mgPotassium: 258mgFiber: 1gSugar: 2gVitamin A: 933IUVitamin C: 11mgCalcium: 75mgIron: 1mg
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